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Black and White Donuts

These black and white donuts are inspired by the iconic NYC Black & White Cookie! My favorite baked chocolate donut with a half moon chocolate and vanilla glaze.

This recipe for Black and White donuts was one of the first original recipes I posted on my blog way back in 2012, and it’s still one of my very favorites more than 6 years later! They’re super easy to make and a guaranteed crowd pleaser ☺.

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This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

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Black and White Donuts. Trust me, it’s a thing.

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

  • Make sure to spray your donut or muffin pan liberally with nonstick cooking spray. This goes a long way in giving the donuts a slightly fried texture on the outside, just like a donut you’d get from a bakery!
  • You can use a mini-muffin tin instead of a donut pan to make donut “holes.” That works just fine. But a donut pan is pretty inexpensive, and I think it’s a great bakeware investment if donuts are your thing. This is the pan I have.
  • I transfer the batter into a gallon-sized ziplock bag and snip a corner in order to pipe it into the donut pan easily. Works like a charm!

This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

Black & White Baked Donuts

This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

Ingredients:

FOR THE DONUTS

  • ¾ cup flour
  • ¼ cup cocoa powder
  • 1 Tbsp. cornstarch
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vanilla
  • ¼ cup vegetable oil

FOR THE GLAZE

  • 1 1/2 cups powdered sugar
  • 1 tablespoon light corn syrup
  • 1 – 2 tablespoons water
  • 1/4 cup cocoa powder

Directions:

  1. Bake the donuts and let cool.
  2. Preheat the oven to 450ºF.
  3. Whisk together the flour, cocoa powder, corn starch, sugar, baking powder, and salt.
  4. Add the egg, milk, vanilla, and vegetable oil. Mix until smooth batter forms. Pour batter into a large piping bag (I usually use a gallon sized zip top bag).
  5. Generously and thoroughly grease a donut baking tin with nonstick cooking spray. Snip the corner of the bag and pipe the batter into the tins, filling each about 3/4 full. (My donut pan only bakes 6 donuts at a time, so I typically overfill each one just a bit or I have a little batter left over-- which I will sometimes use to make a few mini donuts in my mini pan).
  6. Bake for 7-8 minutes until toothpick inserted comes out clean. Let donuts cool in pan for about 10 minutes, until pan is cool enough to handle. Invert donuts onto a wire rack for complete cooling.

Glaze 'em.

  1. Whisk together the powered sugar, corn syrup, and water until smooth. Spoon glaze over half of each donut.
  2. Whisk the cocoa powder into the remaining glaze, and spoon the chocolate glaze over the other half of the donuts.

All images and text ©Something Swanky 2018

Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!

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This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

 

More DONUTS I think you’ll love!

Baked Chocolate Donuts

Baked Chocolate Donuts

 

Old Fashioned Buttermilk Donuts

Old Fashioned Buttermilk Donuts

 

Cookies & Cream Donuts

Cookies & Cream Donuts

 

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

22 comments on “Black and White Donuts”

  1. I would start with the chocolate side:) I just purchased a mini donut pan, and I think I need to make these!

  2. Mmmm Donuts!!! Love the black and white glaze!

  3. I’ve just received my mini donut pan and was searching for a great donut recipe. Thank you!

  4. I loathe making decisions–why do I have to choose?! Well, after I’m done stressing out over every possible outcome from choosing one side over another, asking virtually everyone I know and attempting to ask everyone I don’t, and stewing for as long as humanly possible before I feel the immense pressure of everyone around me anticipating my decision (per EVERY decision-making process I go through; seriously, ‘indecisive’ doesn’t even cover it), I think I’d opt for a middle bite, like your picture. Best of both worlds, right? You can’t go wrong by being in the middle. It’s nice there. It tastes like chocolate AND vanilla. Phew. Thanks for bearing with me. So can I have one now?

  5. I have been looking for a good baked donut recipe to use in my new donut pans. These look like something my family will devour in one sitting. Can’t wait to try this recipe! I am pinning it :)

  6. See, you post questions like that and I get all confused. (Also, I just scrolled my eyes up to Hayley’s comment and realized she started the same way, LOL. See, we’re all meant to be BFFs.) Because sometimes I like to start with the rich chocolate and end with the lighter vanilla. But sometimes not. Argh. Now I want donuts. Thanks. :)

    • lol– I just told Hayley that I took that shot specifically for her. And, dude. Yes, we are all meant to be BFFs. My husband and daughter are going to Elk Grove next week– if plane tickets weren’t so darned expensive, I’d be heading straight for you guys!!!

  7. These look absolutely amazing! I would definitely start with the rich chocolate and leave a bite at the end as well just to finish it off. I might as well make it all chocolate in the case huh? I’m hosting my weekly link party going on right now at http://www.thenymelrosefamily.blogspot.com/2012/05/whimsy-wednesdays-11.html and I’d love for you to share these.

  8. Your blog photos are incredible! What do you use to get the colored background?!? I’m featuring your cookie dough recipe on my blog today and I absolutely loved them!! Thank you for the inspiration!!!

    Love,
    Evani

    • Awesome! I’m excited to see the post!!

      I just use scrapbook paper. I’ve built (using that word VERY loosely) the cheapest, ghetto-est photo set EVER. But it seems to get the job done, thank goodness :) –and thanks to my light scoop!

  9. I can’t make decisions to save my life. Love that you used two glazes, perfect! I have been craving these since you shared them on instgram! Must make them now!

  10. Give me these…now! I need a doughnut pan for these and hope to win your giveaway! What a great sponsor!

  11. I love making baked donuts and this looks like a fabulous chocolate donut recipe to keep tucked away!

  12. Chocolate donuts with TWO glazes…yes please!!! I can totally see the dilemma in where to start!!!

  13. Hi,

    I’ve started My Sweet Party, where I every month host a party with a theme (MAY theme is CHOCOLATE). The party is ongoing the entire duration of the month and then I will choose my top three favourites and feture those blogs. I would LOVE you to join My Sweet Party!

    http://meandmysweets.blogspot.co.uk/2012/05/my-sweet-party-chocolate-cake-love.html

    XXX
    Johanna

  14. How about starting right in the middle? :) These look absolutely FAB. Thanks for sharing your ideas on “Strut Your Stuff” Saturday! We hope to see you again! -The Sisters

  15. Making these this weekend! Cannot wait, awesome recipe :)

    I’d start with the vanilla icing!

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